So I brined a 14 Lbs. bird in a concoction of spices, garlic, onion, water, and a bottle of Riesling overnight.
Lit the smoker at 8:30am. Lit an entire chimney of coals, then added a second full chimney of unlit ones on the top, and two handfuls of dry chips (Chardonnay/Mesquite/Applewood mix). Water pan was left dry and covered with foil for easier cleanup. Bottom vents at 50%, top vent at 100%. Temp was 325 to 340 the entire time. I added another handful of chips or two every 45 minutes or so.
That bad boy hit 165 in the breast in 2.5 Hours. We let it sit about 45 minutes, and then had the juiciest Turkey I have seen in YEARS.
The problem is, it was so small, there wasn't much for leftovers, so we've got one in the oven now for tonight and leftovers while I'm using the carcass of the other one for Turkey/Vegetable soup.
I will never cook a Holiday Turkey another way ever again.
Jesus Christ... now I totally get why your name is friggin' Birdman :dancing_turkey: duh
That recipe/technique sounds awesome!!!
geesh that sounds like crap
Updating for the peeps getting ready for Thanksgiving.
I used this brine here:
Turkey Brine and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Its Martha Stewart, but she knows good eats.
Dammit, your smoked bird from '08 sounds excellent.
We brine damn near everything, and wouldn't imagine doing even a chicken without it let alone a Turkey. All the difference in the world. Do you inject the breasts? I use the brine itself for the injections and it's pretty freakin' good. The best and juciest (bird) breasts I've ever eaten.
No injection. I just soaked him for 12 hours.
Sounds really good brother!
we are doing two as long as the weather isn't to awful. (if the ambient outside temp is below 50, it could take 2 days to smoke and bring them to temp)
Doing one with this tried and true recipe; 1 - Turkey or Turkey Breast
1 - Stick of salted butter
1/3 cup - Maple Syrup or Log Cabin Syrup
1/3 cup - Drambuie liquor
1 - Meat Injector
This is the best smoked turkey I have ever had and a family tradition for years now. Combine in a saucepan...... a stick of salted butter....melt slowly 1/3 cup maple syrup (Log Cabin works equally as well as real maple syrup) 1/3 cup Drambuie liquor Combine together until the butter is melted. Inject through a turkey using a large bore needle, start injecting deeply and continue to inject as you slowly remove the needle. Smoke the turkey until done. Internal temperature of turkey should be 170 degrees in the breast 180 degrees in the thigh.
and gonna do the other with Birds brine soak.
Both should be great.